Plain and simple Shoo-Fly Pie

A wet bottom version of the "Traditional Pennsylvania Dutch Molasses pie of Lancaster."




1 unbaked 9x¼ inch pie shell ⅔ +1 tablespoon molasses ½ teaspoon baking soda ½ cup hot tap water 2 tablespoons finely crushed gingersnap cookie crumbs Crumb Topping 1&½ cups flour pinch of salt ½ teaspoon baking soda ¾ cup dark brown sugar ¼ cup chilled butter 1 tablespoon finely crushed gingersnap cookie crumbs

Nutritional information

No nutrition information available


Pre-heat your oven to 375 degrees. Paint the raw pie crust with 1 tablespoon of the molasses. Sprinkle 2 tablespoons of gingersnap crumbs over the painted crust. In a seperate bowl, add ½ teaspoon. of baking soda to the hot water. Once it fizzes, add ⅔ cup of molasses. Pour this mixture over the pie crust. In a deep dry bowl add all crumb mix and work into a dusting of fine crumbs. Carefully distribute these crumbs over the pie filling. Bake at 375 for 20 minutes, then lower the heat to 350 and continue to bake for 25 minutes. Hint: Place a cookie sheet under your baking pie incase of any spills. I poke tiny hole with the end of a wooden spoon to help limit the amount of overflow.